Food and Drink
for the Public Good
Whether you’re on the go or sticking around awhile, Jane Q offers LAMILL coffee, vegetable-driven dishes, and house-baked focaccias and pizzas all-day (there are perks to having the Hollywood Farmers Market only a few blocks away). We keep it simple: fresh ingredients, prepared with care and served in a low-key neighborhood atmosphere.
Known for his innovative approach to classic American comfort food, Bryan has shared his cooking style with diners from the Vegas Strip to Seoul, South Korea. After graduating from Le Cordon Bleu College of Culinary Arts in Las Vegas, Bryan worked as sous Chef at Michael Mina at the Bellagio and Chef de cuisine at Thomas Keller’s Bouchon Bistro Las Vegas. He partnered with his former boss and Thomas Keller Restaurant Group to create five days of French Laundry-style cuisine in Seoul, and is a longtime supporter of Meals on Wheels. In 2013, Bryan struck out on his own, opening Tavern on the Coast in Orange County, and now he’s proud to join the Jane Q and Kimpton Everly Hotel as Executive Chef, overseeing menu creation for the restaurants, banquets and in-room dining.
From the suburbs of Chicago to the pages of one of the country's top newspapers, Dan Rook now brings his nationally recognized bartending skills to L.A. After graduating from Western Illinois University, Rook fell in love with craft cocktailing, honing his skills at Chicago bars like the Tiny Lounge and South Water Kitchen. At South Water Kitchen, he created classic and signature pre-Prohibition era cocktails using local, fresh ingredients and introduced a craft beer program showcasing the Midwest's most creative local brews. Now a Certified Cicerone, Rook has been featured in publications including Imbibe, Forbes, and USA Today.